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Clarence Court Free Range Large Burford Browns Eggs10s
10sItem price
£5.80Price per unit
58p eachPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Boil a medium pan of water, lower in the eggs and boil for 3 minutes. Using a sieve, or steamer with a lid, steam the asparagus over the eggs for 3 more minutes, until just tender. Cool the asparagus briefly under cold water and drain. Leave the eggs in the cold water until later.
Cut the chargrilled vegetables into smaller pieces. Put into a frying pan, add the pouch contents and 2 tbsp water. Cook for about 3-4 minutes or until well heated throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.
Stir in the asparagus and dill, then season well. Peel the eggs then cut into quarters and season once more. Top the salad with the eggs and enjoy while still warm.
Typical values per serving when made using specific products in recipe
Energy | 1,966kJ/ 472kcals |
---|---|
Fat | 26g |
Saturated Fat | 4.2g |
Carbohydrates | 30g |
Sugars | 7.2g |
Fibre | 14g |
Protein | 21g |
Salt | 1.9g |
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